Recipes
Combine all together Bring to simmer Serve
304 recipes
Poached pear halves Clean, half and core pears Bleach with sour water Vac pack with stock syrup Sous-vide at 80 C for 15-20 min until pear soft. Transfer in to ice bath Store refrigerated for 3-4 weeks, once bag opened use up in 4 days. Poached pear puree Use on…
304 recipes
Whip cold meringue Sprinkle with crushed hazelnuts Dehydrate at 60 C for 12 hours
304 recipes
Difficulty:
Easy
take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table, place sheet of pastry and cover with icing sugar. Roll it out to 1 mm thickness. Bake between parchment paper and heavy steel trays. Bake at 160 for…
304 recipes
Cook stock syrup with star anise Prep Pineapple : peel, slice in to 1-2mm discs with slicer Dehydrate at 57 C for 12 hours. Store in an air tight container.
304 recipes
Cook stock syrup Prep pineapple – peel, core, cut in half along the core and divide each half in to 4 large rectangles Vac pack with syrup and star anise Sous-vide at 80 C for 20-30 min Transfer in to ice bath Store refrigerated for 3-4 weeks, once bag is…
304 recipes
Bring to boil cream sugar and lime Pour over egg yolks Mix well, cover and leave to cook Add buttermilk, blitz with hand blender Freeze
304 recipes
Combine Bake at 170 for 10-15 min Cool down Pulse with robot coupe
304 recipes
Steps for apples Peel apples and slice into 2-3 mm strips with a mandolin Select 10 cm deep gastro size tray, spry with grease spray and line with parchment paper. Sprinkle caramel powder on to a tray and place a layer of apples Repeat the process until all apples used…
304 recipes
Peel apples and chop in to cubes Combine all ingredients in the thermo blender and cook to 85 C for 5 min Refrigerate, vac pack Transfer in to squeezing bottle for plating
304 recipes
Tarte tatin here. Combine all and reduce in half.
304 recipes
`Make dry caramel with sugar and glucose syrup, get a dark umber color. add butter
304 recipes
Melt chocolate with butter Add syrup and stir well Pour over crushed biscuits Mix
304 recipes
Add wet in to dry Mix well Divide in to 3 full size gastro trays Bake at 150C for 20 – 30 min
304 recipes
Bloom gelatine if using Bring to simmer all the rest of ingredients (Do Not Boil) Add gelatin if using Churn or freeze in paco jet tubs Used for Granny Smith Muille Feuille
304 recipes
Bring to boil 600 gr cream, vanilla, glucose and inverted sugar Pour over chocolate and blitz with hand blender While blitzing start pouring cold cream slowly Blitz well and refrigerate over night Whip up like a cream – keep an eye as it whips up fast Quenelle or pipe Used…
304 recipes
Combine all at once Leave hydrating in the cold room over night Whip up like regular meringue Dehydrate over night at 70 C
304 recipes
Whip up whites, sugar and acid Add color and lemon zest Dehydrate at 52-57 C over night Used for Used for Tarte Au Citron
304 recipes
Bring milk, vanilla, soaked gelatin to boil Pour over chocolate Fold in cream Set
304 recipes
Whip butter and icing sugar Add cocoa powder, whip Add cheese, whip
304 recipes
Soak gelatin Whip meringue Bring to boil jam and melt in gelatin Pour in to meringue, whip well Transfer on to greased try and refrigerate
304 recipes
Filling: bring to boil cream, milk, sugar and vanilla Pour over chocolate Add eggs and blitz Pour in to tart case and stick in to oven at 180 and leave it to set. Leave oven off
304 recipes
Bring to boil cream and sugar Pour over lemon juice Portion in to glasses immediately
304 recipes
Whisk cheese and sugar Soak gelatin in cold water Melt gelatin in warm baileys Pour in to cheese Fold in cream
304 recipes
Whisk cheese and sugar Soak gelatin To make filling: Combine cold water, cornflour, instant coffee and bring to boil while stirring. Add gelatin Pour in to cheese mix and whip Fold in semi cream Makes 1 large frame For crumb base use recipe here
304 recipes
Whisk cheese and sugar Soak gelatin Add 2/3 of mango puree in to cheese mix Melt gelatin in 1/3 of mango puree Combine in cheese mix and whip Fold in semi cream Makes 1 large frame For crumb base use recipe here
304 recipes
Soak gelatin Bring to boil puree Add gelatin in to puree Whip puree until gets foamy Fold in meringue Fold in Cream Set in a frame with lined sponge sheet
304 recipes
Make caramel from wet Add cream Make sure use strong heat for caramel to stop it from crystallizing Used for Blueberry Soufflé here
304 recipes
Bring puree to boil Mix sugar with pectin While stirring pour pectin in boiling puree Bring to boil again and add the rest ingredients. Keep cooking until 104C transfer in to grease sprayed tray Refrigerate Slice Roll in to caster sugar and citric acid mix Store refrigerated
304 recipes
Whip meringue Melt chocolate and fold in to meringue Add brandy Fold in whipped cream Mold, freeze, serve from frozen. slice if needed.
304 recipes
Combine yolks and sugar Bring to boil cream, milk and vanilla Pour cream over yolks Stir, don’t whisk it may froth Cook 30 min at 105 C, 20% humidity, low fan Brûlée recipe above Elegant almond sable here Caramelised apples in jelly here Caramelised apple puree here
304 recipes
Melt chocolate and butter together Whip eggs and sugar Combine chocolate and eggs Fold in cocoa powder Bake 25 min at 150 C
304 recipes
Bring to boil cream, sugar, glucose and salt. Cool down to 30 C Combine with yogurt, blitz and churn
304 recipes
Combine yolks and sugar Bring to boil cream and nutmeg Pour over egg yolks Stir well Pour in to tart case Bake 30-40 min at 120 C
304 recipes
Bring Champagne/puree, sugar, salt to boil Cool down to 70 C Pour over chocolate, add vodka and blitz Fill up white truffle shells Refrigerate Coat in melted white chocolate Roll in popping candy Store in air tight container Store refrigerated 2-3 weeks
304 recipes
Combine puree, cream, coconut, sugar, salt and vanilla and bring to boil Cool down to 70 C Pour over chocolate and make genache. Blitz with hand blender if needed Transfer to piping bag and fill up dark or milk truffle shells Refrigerate Cover in melted milk chocolate Roll in to…
304 recipes
Whip eggs and sugar Melt butter and chocolate together Soak gelatin in cold water and melt with brandy Add chocolate mix in to eggs and whip well Add brandy with gelatin in to mix. Fold in cream Line frame with sponge sheet and fill up with mousse Freeze, slice
304 recipes
Contains:
6 ingredients
Difficulty:
Easy
Whip sugar and butter Add dry ingredients Add eggs and combine sable well use spade attachment Use for Brûlée here Used for strawberry mousse here
304 recipes
Whip butter and sugar Add eggs in three stages Mix flour, cocoa powder and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some milk chocolate drops on top. Bake at 160 C for 15min
304 recipes
Whip butter and sugar Add eggs in three stages Mix flour and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some brown sugar and ground cinnamon on top. Bake at 160 C for 15min
304 recipes
Contains:
10 ingredients
Difficulty:
Moderate
Whip eggs and sugar Microwave butter until runny and combine with oil Mix dry ingredients together Add orange juice and zest in to egg mixture Fold in flour mix followed by fat Use shallows trays, bake at 160 – 30 min low fan. Used for Tarte Au Citron
304 recipes
Fondant Chocolate Sauce Black sesame soil Orange Sorbet OR Banana & honey Ice cream Dark chocolate tuile Makes 28 portions around Bake at 180C for 8min
304 recipes
Bring to simmer butter, lemon juice and zest and citric acid Mix eggs and sugar Remove butter from heat, add eggs Back on the heat Add bloomed gelatine Keep stirring until get first 3-4 bubbles Pass in to container Refrigerate Vac pac Freeze if needed Used for Used for Tarte Au…
304 recipes